Of which 9.9 g sugars and 12.8 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Vitamin A (pumpkin) · Protein (provola and sausage) · Calcium (provola)
Allergens gluten, milk
Zucca, salsiccia e provola
Pumpkin cream, fresh Italian sausage and smoked provola
The fall pizza of pizzerias in the north and center of Italy: roasted pumpkin puréed into a cream in place of tomato, crumbled fresh sausage that cooks in the oven, and smoked provola, whose smokiness cuts the sweetness of the pumpkin. It's not an old pizza — it's from the last few decades — but it's become a fixture on menus from October to February.
Ingredients
- 167 g (6 oz) pizza flour, from base B01 — ingredients 1–4 = one 275 g / 9½ oz B01 dough ball, already risen
- 103 g (3¾ oz) water, from base B01
- 4.7 g salt, from base B01
- 0.3 g dry baker's yeast, from base B01
- 5 g flour, for shaping the dough
- 150 g (5½ oz) pumpkin flesh, cleaned
- 6 g extra-virgin olive oil for the pumpkin
- 1 g fresh rosemary
- 1 g salt for the cream
- 70 g (2½ oz) fresh Italian sausage
- 70 g (2½ oz) smoked provola
- 5 g extra-virgin olive oil
- 0.2 g black pepper
Method
- Toss the pumpkin cubes with the olive oil, salt and rosemary; roast at 200 °C (400 °F) for 25 min, until soft and golden at the edges. Mash with a fork into a rustic cream.
- Remove the sausage casing and break the meat into hazelnut-sized pieces.
The full method (5 steps), Rico's tip, the variations and storage are in the ebook “Pizzas”. The English edition is coming soon.
